Ingredients
Low-gluten flour ( 90g ) | Corn starch ( 15g ) |
Granulated sugar ( 55g ) | Powdered sugar ( 25g ) |
Corn oil ( 45g ) | Milk ( 20g ) |
Pumpkin puree ( 150g ) | Eggs ( 5 ) |
Lemon juice ( 6 drops ) |
Pumpkin Chiffon Cake Recipe
1.Prepare the ingredients
2.Steam the pumpkin slices, crush them with a spoon, and beat them with a food processor until smooth
3.Egg albumen protein separation
4. Add sugar to the egg whites in three batches and beat until bent, then refrigerate
5.Add milk, pumpkin puree, and corn oil to the egg yolk paste and beat until smooth
6.Add powdered sugar and beat until smooth
7.Add sifted flour and starch
8. Stir until there are no particles and pour into the mold., clear it up
9.Preheat the oven to 160 degrees and bake for fifty minutes
10.Perfect demoulding
11.Cut into pieces and eat
Tips
The oven temperature depends on the temperament of your own oven
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
